Mega Meatballs

My mother — my 100% Italian mother — would make mega meatballs for me when I was a kid. I didn’t call them that then, though. I didn’t think to call them anything becauese they were the only meatball I knew — they were big round, light, and airy…and because of their size, I only needed to eat two to be satisfied. When I got married, though, I was introduced to a new kind of meatball by my mother-in-law (my 50% Italian mother-in-law). Small, dense, and always at least a half dozen on on top of a swirl of spaghetti. For years and years the novelty of these trumped tradition. Until last week, when I revisited my mother’s mega meatballs, tweaking the recipe to be healthier (I replaced beef with turkey) and to be a little more inviting to kids (that would be the melting cheese on top). Though I had never served this to the family, it was one of those meals that I new wouldn’t need a marketing campaign behind it in order to convince the kids to try it. They loved.

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